Fireball Sangria

5 from 2 votes

Fireball Sangria is filled with sweet fruity flavor and warm cinnamon spice. A delicious holiday cocktail with a boozy bite!

Prep Time5

Chill12

Total Time12 5

Course: cocktail, Drinks

Cuisine: American

Servings: (8-ounce) servings - not including the fruit added to the glass

Calories: 256kcal

750 milliliter bottle of Pinot Noir red wine
2 cups fresh apple cider
½ cup Fireball cinnamon-flavored whisky
¼ cup Triple-Sec orange-flavored liqueur
1 cup (1 large) navel orange cut into slices ¼-½ inch thick, then the slices cut into eighths
2 cups red apple from 2 medium-large HoneyCrisp apples, cored and cut into 1-inch cubes

In a large glass pitcher, add the dry red wine, fresh apple cider, Fireball whisky, Triple-Sec, navel orange pieces, and red apple cubes.
750 milliliter bottle of Pinot Noir red wine, 2 cups fresh apple cider, ½ cup Fireball cinnamon-flavored whisky, ¼ cup Triple-Sec orange-flavored liqueur, 1 cup (1 large) navel orange, 2 cups red apple
Stir all the ingredients to combine, then place the pitcher in the refrigerator to chill for a minimum of 12 hours or up to 24 hours. The longer the fruit sits in the wine, the sweeter your sangria will become and the darker your fruit will get.
To serve, add ¼ cup of the sangria-soaked fruit into a stemless red wine glass, then pour 8 ounces of the sangria liquid into the glass over the fruit. You can add any of the optional garnishes to your glass of sangria with Fireball before serving.

Storage:

To Store: Once the Sangria with Fireball is mixed together, you can store it in the refrigerator for 4-5 days.

Tips:

This sangria with fireball is best served chilled.
Do not add ice to the sangria, as the ice will water down the wine once it melts. It is best to allow the sangria to chill completely in the refrigerator.
You will want to be mindful that the longer the fruit sits in the wine, the softer it will become. Don’t forget that your sangria-soaked fruit is edible (and delicious) if desired.